The Ultimate Beef Wellington Recipe : Tyler Florence : Food Network Watch how to make this recipe. For the Duxelles: To make the Duxelles: Add mushrooms, shallots , garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool. For the Beef: To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.

Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard . Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape. Preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal.

Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt . Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife — this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives , and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens. Green Peppercorn Sauce : Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half.

Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. Roasted Fingerling Potatoes with Fresh Herbs and Garlic: Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage , thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside. Warm Wilted Winter Greens : Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool. Pile greens on a platter. Stir mustard into balsamic-honey dressing , then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts , pomegranate seeds, shavings of Parmesan , and shallot.

Recipe courtesy of Tyler Florence CATEGORIES: Beef Wellington Recipe - Allrecipes.com MRSMAC8 4/5/2004 I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in it's place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves ... Antalya 11/12/2002 I've made this twice now -- once with a whole tenderloin and this week with individual filets. Personally, I prefer the individual filets, particularly when it's just two of us (makes for more ... VORCHA 6/9/2005 I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. My only advice is make sure you buy the absolutely best pate you can af... GUYCHEF 1/5/2002 Very easy receipe. Guests loved it. Puff pastery much easier to work with than Phylo. Use plenty of flour when rolling out pastry to make it very thin if desired. Cooking times resulted in the d...

valerie 11/22/2006 I loved this and it came out great, but we like steak really rare, so what I did was sear two filets in a tablespoon of very hot oil for three minutes on each side, then let it cool before wrapp... SCHTICK 10/28/2003 i made this for an anniversary dinner for my parents. Not being much of a cook, even the butcher laughed at me attempting this. I made individual portions. The key to keeping the bottom from ... Scott D 7/23/2005 I have made this several times and I have found use single filets. Much better in the end. I have found most people do not prefer the pate part so I substitute finely ground mushrooms/onions/gar... NeatNicole 3/25/2006 Absolutely wonderful! I made a suprise dinner for my English boyfriend and he loved it. I did not use pate, rather I added more butter, mushrooms and garlic. I also used an excellent cut of file...

Los 7/29/2002 I made this recipe last night for the first time and it was a big hit in my household. I think however I will try it with individual filets the next time the presentation was less than average ... Gordon Ramsay Beef Wellington Recipe | POPSUGAR Food Gordon Ramsay Beef Wellington Recipe TV Dinners: Make the Infamous Beef Wellington From Hell's Kitchen December 20, 2016 by Nicole Iizuka 10K Shares The most infamous dish from Gordon Ramsay 's Hell's Kitchen has to be the beef Wellington, a traditional British dish consisting of a seared filet mignon smothered in a whole-grain mustard and wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been pulverized into a paste), and puff pastry. The whole package is then baked until the crust crisps up and the meat reaches medium-rare perfection. Season after season, it never gets old watching chefs f-up beef Wellingtons and receive a severe verbal spanking from chef Ramsay.

Viewers and show contestants alike know the most feared question to come out of Ramsay's mouth is, " Who cooked those Wellingtons? " While Gordon plays a tough guy on screen, behind the scenes he's every bit the funny jokester. I know this because before coming to POPSUGAR, I spent a few years and few seasons working on Ramsay's shows Master Chef and Hell's Kitchen. Two weeks into the job, I found myself tasked with learning how to make beef Wellington. Thankfully I had a fantastic teacher, one of Gordon's behind-the-scenes sous-chefs, who walked me through the process step-by-step and in great detail. Think you're up for the challenge? Take a look at the recipe below. Related: Adapted from Gordon Ramsay Notes Are you more of a visual person? Watch Gordon Ramsay make a beef Wellington on camera before attempting the recipe to see more visual cues. Duxelles is something every good cook should have in their arsenal of tricks. It can be used in place of liver mousse for a vegetarian spread. In addition, try topping it over any rich meat, and you'll be surprised by the intense flavor it brings.

Ingredients 1 pound cremini mushrooms, coarsely chopped 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 4 tablespoons butter, melted, plus more if needed for pans For beef Wellington: Salt and black pepper, to taste 2 tablespoons olive oil 1/4 cup whole-grain Dijon mustard 1/2 pound prosciutto di Parma 1 sheet puff pastry, thawed 1 egg yolk 1 tablespoon whole milk Directions To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus. In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool. To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified. Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter.

Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside. Preheat the oven to 400º F. To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool. Cover cooled filet with Dijon mustard. To roll the beef Wellingtons: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe.

Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak. Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again. In a bowl, mix together egg yolk and milk. Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.

Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm. Information llendril 9 years i can hardly agree more with entertainment weekly's review of hell's kitchen and yet . . . i still watch every week i had mini beef wellingtons at a wedding reception once (they were passed around on a tray). they were SO GOOD. i would love to try the large-sized one =) newmiyamoto 9 years The clip is from his uk show The F word (3 seasons so far), Great show from a great chef. A beef fillet (or any fillet for that matter) is just a boneless cut of meat/fish. VelvetVellocet 9 years I love Chef Ramsay! He's blunt, direct and to the point! I never miss Hell's Kitchen. He tells it "like it IS" Every Single Time! Muahhhs!

Beef Wellington Recipe | SimplyRecipes.com Beef Wellington Recipe 1 lb beef tenderloin fillet Salt and pepper Canola, grapeseed, or olive oil 1 lb mushrooms (we used half cremini, half shiitake) 4 thin slices ham (Parma ham if you can get it) or prosciutto 2 Tbsp yellow mustard (we used Coleman's Original English Mustard) 7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen) 2 egg yolks, beaten Method 1 Sear filet on all sides, brush with mustard: Season the fillet generously with salt and pepper. Heat a tablespoon or two of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown). Remove the filet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard. 2 Prepare the mushroom duxelles: Chop the mushrooms and put them into a food processor and purée. Heat the sauté pan on medium high heat.

Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture. When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan and set aside to cool. 3 Wrap filet in mushroom paste and ham: Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Place the beef filet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly. Wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes. 4 Preheat oven to 400°F. 5 Roll out puff pastry, wrap beef filet: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs.

Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap). Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes. 6 Brush with egg wash and score: Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. 7 Bake in oven: Bake at 400°F for 25-35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125-130°F for medium rare. Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices. Easy Beef Wellington | Webicurean Easy Beef Wellington Pin It If it’s true that the way to man’s heart is through his stomach, well this dish will send him over the moon.

Not much can beat a tender filet mignon steak, topped with a savory mushroom mixture, and wrapped in a flaky puff pastry crust. Swoon. The funny thing is I’ve always thought of Beef Wellington as a fussy, overcomplicated dish, so what a pleasant surprise it was to discover a version that’s easy enough to whip up after work. For some, this delectable dish is a relic from a bygone era. Which era is uncertain. While food historians tend to agree that it’s named for Arthur Wellesley, First Duke of Wellington , and the fellow who crushed Napoleon at Waterloo, it didn’t appear in print until 1940’s The Palmer House Cookbook, despite being typical of the sort of meal prepared during the good Duke’s time. Typically the filet would be topped with pâté de fois gras and duxelles of mushrooms before being wrapped in puff pastry. It surged in popularity in the 1960s when super competitive home cooks wanted to pull out all the stops to wow their guests. Of course, my particular obsession with Beef Wellington is all Gordon Ramsey’s fault. After watching plate after luscious plate being served up in Hell’s Kitchen , I could no longer resist.

He’s probably forging a comeback for Wellington, but what restaurants around here serve it? And would it be the same if the head chef isn’t yelling “you stupid donkey!” in the background? Then my friend Liz mentioned she had a super easy recipe we could try at home. I should have known. Liz is a master at pulling off fancy fare that’s delicious yet much easier to prepare than you’d imagine. Thank Liz for this one. Start by mincing the shallot and slicing up the mushrooms thin. Sauté the mushrooms and shallots in the olive oil until the mushrooms are cooked through. Set this mixture aside. Meanwhile roll out the puff pastry into a square. Cut in half, then place on a baking sheet lined with parchment paper. Salt and pepper the steaks, then sear on all sides over medium high heat. Place each seared steak on one half of the puff pastry dough. Divide mushroom mixture and place on top. Fold the puff pastry over each steak, sealing the edges. Then brush generously with the beaten egg. Bake for 20 minutes, then pull out of the oven and serve immediately. Goes great with some green beans and a nice bottle of wine!

5.0 from 1 reviews Beef Wellington Recipe - Chowhound 1 large egg, lightly beaten Summary A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. With layers of pâté, mushroom duxelles, sometimes prosciutto, and puff pastry wrapped around a tenderloin, beef Wellington can be a meat marriage made in either heaven or hell. This recipe is the heavenly version. Try it with our easy, creamy Mushroom Gravy recipe , followed by our classic Old Fashioned recipe . Game plan: Store-bought pâté will work fine in this recipe, or you can make your own using our Chicken Liver–Port Pâté recipe . This recipe was featured as part of our Last Kodachrome Christmas menu . Adapted from "Beef: And Other Bovine Matters" by John Torode Instructions 1Place the porcinis in a small heatproof bowl and pour in the boiling water. Let sit until completely softened, about 30 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment at the bottom of the bowl). Finely chop the mushrooms and set them aside.

Slowly pour the soaking liquid into a small bowl, leaving the sediment behind; set the liquid aside and discard the sediment. 2Season the beef all over with salt and pepper. Melt 1 1/2 tablespoons of the butter in a large frying pan over medium-high heat until foaming. Place the roast in the pan and brown it all over, taking care not to burn the butter, about 5 to 6 minutes total. Transfer the roast to a plate to cool. 3Melt the remaining 1 1/2 tablespoons butter in a separate medium frying pan over medium heat. Add the shallots and cook for 1 minute. Add the reserved porcinis, the garlic, the reserved porcini liquid, and the cremini mushrooms and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushroom mixture has released most of its moisture and appears dry, about 10 minutes. Season with salt and pepper, add the thyme, and stir to combine. Set aside to cool to room temperature, about 20 minutes. 4When the mushroom mixture has cooled, place the pâté in a medium bowl and beat with a rubber spatula until smooth.

Add the mushroom mixture and stir to evenly combine. Taste and season with salt and pepper as needed. Using a long metal spatula, spread half of the mushroom mixture evenly over one side of the beef roast. Lay a sheet of plastic wrap, slightly larger than the roast, horizontally on the work surface. Vertically arrange half of the prosciutto, one piece slightly overlapping the next, along the length of the plastic wrap (it should be about the same size as the roast). Place the roast mushroom-side down on the prosciutto. Spread the remaining mushroom mixture over the roast. Lay the rest of the prosciutto slices, in the same manner as before, over the mushroom mixture. Fold up the edges of the plastic wrap and use another piece of plastic to enclose the entire roast; refrigerate. 5Heat the oven to 425°F and arrange a rack in the middle. Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet.

Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside. 6Remove the roast from the refrigerator. Remove and discard the plastic wrap. Brush the roast all over with the beaten egg; reserve the remaining egg. 7Roll out the remaining puff pastry on a lightly floured surface into a rectangle about 12 by 14 inches. Place the roast on top of the cooked pastry base. Lay the rolled-out pastry over the roast. Use a spatula to lift up the pastry base, then tuck the sides of the uncooked pastry underneath the cooked pastry to seal the roast. Brush the pastry all over with the reserved egg. Roast for 20 minutes. Lower the oven temperature to 400°F and continue to roast for 25 minutes more for rare to medium-rare beef, 30 to 35 minutes for medium. Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.

Beef Wellington Beef Dishes Beef Wellington Beef Wellington is a savoury dish, consisting of a fillet of beef tenderloin cooked wrapped in puff pastry. Inside, there will be the additional element of either a mushroom mixture, or a meat "paste." It can be made as one large one, providing a show-piece food on the table, or it can be made in individual serving-sized portions. To make Beef Wellington, the beef tenderloin is seared in a frying pan with melted butter, about 2 minutes per side. Some recipes call for not just searing the beef, but flambéeing it in cognac, no less. The purpose of the searing is to develop surface flavour and colour, not to seal in juices -- searing does no such thing. The beef is then cooked in a hot oven anywhere from 15 to 30 minutes depending on how well done you want it to turn out at the very end (bearing in mind that more cooking time is coming.) The beef is set aside to cool.

[Note: some recipes call for the searing, but omit the roasting at this stage.] If the meat is to be accompanied with a minced-mushroom mixture (aka Duxelles), then it is now made. Alternatively, if a meat paste is being used, (traditionally it was Foie Gras but that got re-interpreted as liver pâté because the pâté was easier to procure) no preparation is required to this meat paste, aside from any usual trimming done to Foie Gras. Some call for both mushrooms and a meat paste. Some call for also spreading the meat with a thin spread of Marmite (sic.) You make (or procure) puff pastry dough, and roll the dough out on a floured work surface. In the centre of the dough you put either the cooled mushroom mixture, or the meat paste. It is important to have the pastry cold, and the beef and the mushroom mixture room temperature (don't put them on the pastry hot.) Then put the cooled beef on top and the rest of the mushroom mixture or meat paste on top of the beef. Gather up the sides of the puff pastry, pinch it together at the top, and trim away excess puff pastry.

Turn the bundle over, place on a lightly buttered baking sheet, brush it with egg wash, and cut a small hole in the top of dough to allow steam to escape during baking. Bake the bundle in a hot oven anywhere from 15 to 30 minutes depending on how well done you want it. Note: recipes that omitted the initial roasting stage for the meat will likely extend this time to about 45 minutes, and call for a more moderate oven. Some of the problems people encounter in making Beef Wellington are soggy crust, and meat turning out either under-done or overdone (depending on tastes.) Some suggest that egg washing the inside of the pastry crust (in addition to the outside), will help prevent soggy crust. Most of the "state of doneness" complaints come from the camp that prefers their beef rare. This can be addressed by shortening or omitting the initial roasting time of the beef. Traditionally, Beef Wellington is served with a sauce, which can be Bearnaise, Chateaubriand, Colbert, Madeira or Perigourdine sauce. What to serve with Beef Wellington What to serve with Beef Wellington is an often-asked question.

In planning, you have to bear in mind that your oven is already in use, and its temperature will be governed by your centre-piece, the Beef Wellington. So, unless you have two ovens, you need to plan on side dishes that can be prepared on the stove top and don't require the oven. A classic accompaniment is boiled new potatoes tossed in butter and minced fresh parsley, with some other vegetable. Cooking Tips Brush inside of pastry with egg wash before applying it to the meat. This will help the pastry stick to the meat, so that it doesn't rise off it and leave gaps. Smooth pastry down as you apply it, don't leave air pockets. Don't trim pastry too close to the meat. It is best to seal the edges of the pastry with the rounded tip of the bowl of a spoon, rather than a fork. Fork prongs will just pierce the pastry, making the seal weaker. History Notes Meats have long been cooked both in the British Isles and in Europe in pastry crusts. A few wags even suggest this dish is of Irish origin. Beef Wellington had its heyday in the 1960s in North America.

It first appeared in a North American cookbook in 1966 (The New York Times Cookbook by Craig Claiborne.) It was in the 1960s that liver pâté started getting swapped in for the Foie Gras. Beef Wellington fell out of fashion by the 1980s. Literature & Lore "A few years ago it was considered chic to serve Beef Wellington; fortunately, like Napoleon, it met its Waterloo." -- René Veaux, chef, Lasserre restaurant, Paris. Language Notes Named in honour of Arthur Wellesley, Duke of Wellington, (1769-1852) who became a British national hero for defeating Napoleon at the Battle of Waterloo in 1815. Ignore reports that he loved this dish, so it was named after him. He was actually quite indifferent to food, as he was constantly wrapped up in his work. In French, Beef Wellington is called "Filet de Boeuf en Croûte." Some people attempt to differentiate "Filet de Boeuf en Croûte" from Beef Wellington by saying that the version with the French name is made in individual portions.

Some people attempt to blend the French and English names by calling the dish "Boeuf Wellington." In Ireland, the individual portion ones are referred to as "Steak Wellington", or "Steig Wellington", as Theodora FitzGibbon named it in her book "A Taste of Ireland" (Dent, 1968.) See also: Beef Wellingtons for Two recipe from Pillsbury.com tablespoon cold water Steps 1 Heat oven to 375°F. Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks. 2 In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling. 3 Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square.

With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside. 4 Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square. 5 In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture. 6 Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time.) 1 Heat oven to 375°F. Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks. 2 In heavy 10-inch skillet, heat oil over medium-high heat.

Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling. 3 Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside. 4 Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square. 5 In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.

6 Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time.) Expert Tips A traditional Beef Wellington is an entire fillet of beef that has been covered with liver pâté or a seasoned mushroom mixture, wrapped in pastry and baked. These individual Wellingtons are perfect for a special Valentine’s dinner. If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove string before wrapping in dough. Beef Wellington | BBC Good Food BBC Good Food Recipes Not sure what to cook? We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try. Cook: 1 hr - 2 hrs A challenge Gordon Ramsay's version of the classic steak dish - a show-stopping centrepiece on a special occasion Share: Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives.

It's… 250g/ 9oz chestnut mushroom, include some wild ones if you like Butter is made when lactic-acid producing bacteria are added to cream and churned to make an… 1 large sprig fresh thyme This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint… 100ml/ 3½ fl oz dry white wine Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the… 500g/1lb 2oz pack puff pastry, thawed if frozen a little flour , for dusting Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As… 2 egg yolk beaten with 1 tsp water Method Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium.

When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins. While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.

Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices. Recipe from Good Food magazine, December 2004 How to make this recipe If you're new to the dish it can be tricky to get perfect first time. Read our cookery team's cooking and prep tips for getting it just right... Classic Beef Wellington Classic Beef Wellington by Sophie Grigson from Fine Cooking Issue 108 Last Edit Date: 6/4/2015 4:33:23 PM If Britain has a holiday culinary showstopper; it's got to be beef Wellington.

This triumphant marriage of beef tenderloin , sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté de foie gras, if you want to break the bank), rolled first in tender crêpes and then in buttery puff pastry, makes a grand centerpiece. Carved at the table and paired with a classic Madeira sauce, it's a delicious and decadent meal. Or for more ideas on how to boost the flavor of beef tenderloin, view our slideshows 21 Ways to Dress Up Beef Tenderloin and Beef Tenderloin Gets Saucy . more about: 1 oz. (2 Tbs.) unsalted butter, softened 1 Tbs. vegetable or sunflower oil 1/4 cup finely chopped shallots 1-1/2 cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor) Kosher salt and freshly ground black pepper 1 Tbs. finely chopped fresh flat-leaf parsley For the Madeira sauce 6 cups beef stock, homemade or store-bought 1 cup Madeira Kosher salt and freshly ground black pepper 1 oz.

(2 Tbs.) cold unsalted butter, diced For the crêpes 2-1/4 oz. (1/2 cup) unbleached all-purpose flour 1/8 tsp. kosher salt 1 oz. (2 Tbs.) unsalted butter For assembly 3 lb. center-cut beef tenderloin, trimmed, side muscle removed Kosher salt and freshly ground black pepper 1 tsp. vegetable or sunflower oil 2/3 cup chicken liver pâté, homemade or store-bought 1 lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen 1 large egg, lightly beaten 1 tsp. unsalted butter, softened Make the duxelles Heat the butter and oil in a 10-inch skillet over low heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down to a thick, almost black mixture, about 15 minutes. Season with a pinch of salt and a few grinds of pepper.

Stir in the parsley; then transfer to a small bowl and cool completely. (The duxelles can be refrigerated for up to 2 days or frozen for up to 2 months.) Begin the Madeira sauce Bring 6 cups of the stock to a boil in a 12-inch skillet over medium-high heat and boil until reduced to 2 cups, 20 to 25 minutes. Add the Madeira and continue boiling until the liquid is again reduced to 2 cups, about 5 minutes. Season to taste with salt and pepper. (The sauce can be prepared to this point up to 1 day ahead. Finish the sauce just before serving the Wellington.) Make the crêpes In a large bowl, whisk the flour and salt. Make a well in the center, break in the eggs, and add 1/4 cup of the milk. Gently whisk the eggs and milk, gradually incorporating the flour. Slowly whisk in the remaining milk to make a smooth batter. (The batter can be covered and set aside for up to an hour at this point.) Melt the butter in a 10-inch skillet over medium-low heat. Swirl the pan to coat with the butter; pour the excess butter out into a small bowl.

Whisk 1 Tbs. of the melted butter into the batter. Reserve the rest for greasing the pan between crêpes. Increase the heat to medium high and pour 1/4 cup of the batter into the skillet. Swirl so the batter thinly and evenly coats the base of the pan. Cook until the crêpe is spotted with brown on the underside, about 1 minute, then flip and cook the other side until lightly browned, 30 seconds to 1 minute more. Repeat with the remaining batter, greasing the pan off the heat as necessary. Transfer the crêpes to a plate, separating them with sheets of parchment, and cool. You’ll need 4 crêpes. Assemble and bake the Wellington Remove the beef from the refrigerator about an hour ahead so it has time to lose its chill. Pat the beef dry and season all over with salt and pepper. Heat the oil in a 12-inch skillet over high heat until very hot. Sear the beef until it is evenly browned all over (don’t worry about the ends), 2 to 3 minutes per side. Transfer the beef to a baking sheet and cool.

In a medium bowl, mash the pâté and the duxelles with a fork until they form a soft paste. Lay 4 crêpes on a clean work surface, overlapping them just enough to give you a 13x13-inch roughly square surface. Dot the pâté mixture over the crêpes, then use an offset spatula to spread it evenly across the crêpes’ surface. Place the tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into place. Trim off any excess crêpe at the ends. If using store-bought puff pastry that’s packaged as 2 sheets, fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered. On a lightly floured surface, roll out the puff pastry to a 13x16-inch rectangle (for store-bought puff, roll in the direction of the seam). Transfer the wrapped beef to the center of the pastry and tuck any crêpes that have come loose back into place. Bring the pastry up around the beef, smoothing out any air pockets.

Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess. Seal the pastry similarly at the ends. Lightly grease a large baking sheet with the butter. Lift the Wellington onto the sheet, seam side down. Refrigerate for at least 15 minutes and up to 3 hours. (If refrigerating longer than 1 hour, let the Wellington sit at room temperature for 1 hour before baking.) At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 475°F. Brush the Wellington with the remaining beaten egg. Using a sharp knife, score the surface of the pastry with diagonal lines, being careful not to cut all the way through the pastry. Put the Wellington in the oven and immediately reduce the temperature to 425°F. Roast for 10 minutes, then reduce the heat to 400°F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135°F for medium rare, 20 to 25 minutes. Transfer to a carving board and let the Wellington rest for 10 minutes.

Meanwhile, finish the sauce: Heat the sauce in a 12-inch skillet over medium heat. When it begins to simmer, reduce the heat to low and whisk in the butter a few pieces at a time. Do not allow it to boil. Season to taste with salt and pepper. Thickly slice the Wellington and serve it with the sauce. Make Ahead Tips There are several components to a Beef Wellington, but you don’t have to make them all in one day. Here’s how to spread out the work: 2 days (or up to 2 months) ahead: Make and chill (or freeze) the beef stock, duxelles, and puff pastry. 1 day ahead: Begin the Madeira sauce. Make the crêpes. Defrost the beef stock, duxelles, and puff pastry, if necessary. Up to 5 hours ahead: Let the beef sit out at room temperature for 1 hour before searing. Up to 4 hours ahead: Sear the beef; assemble and chill the Wellington. Up to 1-1/2 hours ahead: Let the Wellington sit out at room temperature before baking. Up to 1 hour ahead: Bake the Wellington and let it rest before carving.

Before serving: Finish the Madeira sauce. nutrition information (per serving): Calories (kcal): 850, Fat (kcal): 50, Fat Calories (g): 450, Saturated Fat (g): 20, Protein (g): 48, Monounsaturated Fat (g): 20, Carbohydrates (mg): 34, Polyunsaturated Fat (mg): 5, Sodium (g): 900, Cholesterol (g): 290, Fiber (g): 2, Photo: Scott Phillips RATE IT! by TooFar, 12/21/2015 This delicious recipe really is worth the extra effort. The first time I tried it I was successful. Making it in stages as the recipe outlines works well. Make, don't buy, the pate; it's quite easy and so delicious. Every step of the recipe is accurate from the ingredients to the cooking time. Watch the video for assembly tips. I've made this twice with fabulous results both times. Making it again this Christmas for a large crowd. by kokkitytto, 12/22/2013 Fabulous!

Has become our traditional Christmas dinner. Third year now! by jan2011, 12/19/2014 Using the recommendations for cooking this dish from the freezer I needed an extra 1/2 hour to get it to an internal temperature of 120. This resulted in a beautiful rare to medium rare. Although This dish might take some time to prepare it is actually not hard. I think the most difficult part will be timing for a dinner party. Allow yourself an extra 40 mins to include rest time. My guests said it was heavenly! by sailorcook, 1/2/2014 I made this recipe on 3 occasions. I modified the crepe recipe. As described the batter is very thick. I used 3 eggs, 1.5c milk and 1/4 c water. I also squeezed the duxele with a piece of cheese cloth to extract as much liquid as possible. In any case this is a good receipe for such meal.

by Track_Rat1, 11/4/2013 I made this Wellington for the first time on January 1, 2013 and according to my sister Michèle it was the best she ever had. I have to say we did add a layer of duck liver and some truffles on top before closing the crepes. I also did it again for friends but that time the meat was tougher and shrunken. I believe that the difference was the first time and stop cooking at 125⁰F and the second time I stop at the prescribe temperature of 135⁰F. The temperature after resting was over 140⁰F. This is the temperature were the meat starts to lose a lot of liquid and shrinkage is substantial. by Bquart, 2/25/2012 I made this over 3 days following the suggested timeline more or less. (I bought the puff pastry though). Everything turned out amazing, including the chicken pate. (Good suggestion below to not have someone watch the initial process!). The temperatures, times, processes outlined were all PERFECT.

I love this magazine because I know I can 100% rely on the results...the only errors are my own. (Ie take the advice NOT to cut through the pastry when making slits in the top, otherwise the pastry will separate when you make slices- instead of circles around the beef, you will get a broken c shape from severing it!). It's a showstopper and totally worth the effort/time/cost if you are so inclined! by ErinM78, 2/13/2011 Holy Cow! Best thing I have ever made! I love to cook, and this was a fun challenge to tackle with a great outcome! Followed the recipe exactly and the steak turned out nice and rare (my cut was a bit over 3 lbs), covered in a rich pate and a buttery, light pastry. I loved the addition of the crepes. When eating it you almost can't imagine dipping it in the sauce, but when you do a whole new level of flavor is achieved! This is consuming, both in time and in your pocket book, but I assure you, it is worth both! If you are reading this recipe, you are ready to take on, "The Wellington"!

by Bobbylupo, 1/23/2011 Wow....I am not a cook but followed this recipe to a T. It is a lot of work but you will be amazed at the end result. Came out exactly like the pictures. Awesome flavors... by cinmyrs, 1/7/2011 Made this for New Year's Eve dinner party and everyone loved it. Started two days ahead with the stock, and the pate and duxelles the day before. The pate recipe was a little different (not something you want people to watch you make - ick) but turned out very good. The crepes were an unusual step but a great idea to keep the pastry from getting soggy. The end result, you really didn't notice they were there. The step-by-step instructions made it a breeze to put together. Not only was it delicious it was a culinary work of art--it looked beautiful! Thanks Fine Cooking for making me look like a pro! by BobMc, 12/27/2010 Started a day in advance and made the pate, duxelles, madeira sauce sans buerre, and crepes.

I had never made crepes, so it took me two tries to get them right--my first batch was way too thick--my fault, not the recipe. I was very pleased that all of the suggested timings seemed spot on. At the suggested oven time for the beef, the probe thermometer read 120F. I gave it a bit more time to reach 130F as I didn't want the hassle of people claiming the meat was raw. The meat was a very nice rare medium rare. No one wanted to try the pate with the hors d'oeuvres, so when I was asked what was around the meat, I just said sauteed mushrooms. Seems folks like liver far more than they know. The video was extremely helpful. Fine Cooking made this classic easy to achieve. The Beef Wellington was a resounding success with the diners. by GoldenWorlds, 12/27/2010 Made it for lunch on Christmas day.

My beef ended up cooked about medium to medium well, which was fine for most of the people at the party but I think next time I will reduce the temperature a little more aggressively after the pastry has time to puff up so that it will cook a little more slowly and be closer to medium rare. Very very well received and an excellent flavor combination. The sauce was a little thin so next time I think I'll thicken it with flour or corn starch. by thorbaby, 12/26/2010 I made this for Christmas Eve dinner. Took me three days to make all the components from scratch. I followed the recipe very closely and my beef was overcooked. Really irritating. We like rare to medium rare but mine was well done. If I do this again, I would definitely adjust the cooking time or perhaps follow the advice about freezing the meat and putting it directly into the oven. It tasted wonderful but it was a bit disappointing in the end. by cdossin, 12/25/2010 I made this for Christmas dinner. I made it ahead of time (about three weeks ago) and froze it. It tasted perfect!

To cook the frozen Wellington, heat oven to 425 degrees. Take the Wellington from the freezer and put into an oven. Do not thaw it! Cook for 45 minutes and then turn the oven down to 400 and cook another 30 min (depending on how you liked your meat cooked). We like our meat very rare and took it out of the oven at 125 degrees but it ended up being medium rare. Next time I will take it out at 110 degrees. Everyone loved it and I will make it again. by smcgurri, 12/25/2010 We made this for Christmas Eve dinner. It was not complicated to make and assemble. The meal was delicious. We will definitely be doing this again. Make it Tonight

Question: What is wrapped around a fillet steak to make 'Beef Wellington'?
Answer: Pastry